Egyptian Twice-Cooked Eggs
From COTTONWOOD INN BED & BREAKFAST
Serves 6
Ingredients: Preparation: Place the sesame seeds in a small skillet over medium heat and toast, stir or shake pan often, until golden, about 5 minutes. Empty into bowl and cool. Add the cumin, nutmeg, coriander, salt and pepper, set aside. Melt butter in a large skillet over low heat until frothy. Add the eggs, cut side down, and cook until the eggs begin to turn brown, 5 to 6 minutes. Turn the eggs and cook until brown on all sides, about 5 minutes more. While eggs are cooking, sprinkle them with the spice mixture. Serve with pita bread or rice. Drizzle the butter remaining in the pan over the eggs. |
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